3 1/2 lb. boned chuck roast (about 2 inches thick)
6 med. potatoes, peeled and halved
6 carrots, peeled and halved
2 onions, peeled and quartered
1 tbsp. chopped dried chives
2 cans cream of mushroom soup
Paprika
1 c. grated cheddar cheese

Trim fat from meat. Place in large baking pan 13 x 9 x 2 inches. Roast for one hour at 350 degrees uncovered. Spoon off fat. Arrange vegetables around roast. Combine chives and soup. Pour over meat and vegetables. Cover tightly. Bake 2 hours or more until meat and vegetables are tender. Sprinkle with cheese and paprika. Bake until cheese melts. Makes 6 servings.